Young Ginger, Pineapple with Australian Beef Striploin
Recipe courtesy of famous Chef Ricky Cheung, Chief Chef of Le Mieux Bistro in Hong Kong, for the MLA Young Chef Pencil Box Culinary Challenge held in Hong Kong.
- 2 Pieces of Australian Striploin
- 100g Diced Pineapple
- 25g Diced Scallion (Green Onions)
- 25g Diced Young Ginger
- 10g Chopped Coriander
- 10g Diced Red Pepper
- 10g Tomato Sauce
- 4g Salt
- 2g Tabasco
- Mix diced pineapple, scallion, young ginger, red pepper, chopped coriander, tomato sauce, salt and Tabasco to prepare Salsa and set aside
- Grill striploin block for 2 mins each side on high heat. Remove from heat and wrap in aluminium foil before letting it rest for 10 mins
- Season with salt and pepper and slice the striploin into think slices
- Serve sliced striploin with salsa
“The Pencil Box competition has a simple objective – to increase the awareness and
appreciation of the broad range of quality Australian beef and lamb products available for young chefs
to experiment with. Needless to say I am quite passionate about investing in the development and
training of young chefs as we develop the next generation of opinion leaders,” explained Aaron Iori,
MLA’ s Regional Manager, South East Asia and Greater China.
While the young chefs experimented with two beef cuts, they also learnt
that red meat is high in essential nutrients, such as iron, zinc, vitamin B12, vitamin D and protein.
More importantly, lean Australian red meat contains good fats, such as Omega 3, which are essential
for brain development, function and cardiovascular health.